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Old Fashioned Berry Filled Vanilla Cake

5 star rating
 

Submitted by: mlspeer3

 

Photo by: mlspeer3

The old fashioned vanilla butter cream sends this comforting yet elegant cake over the top. The fresh berries make a great garnish and add flavor.
 

Ingredients

  • Cake:
  • 3/4 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 2 3/4 cups all purpose flour
  • 3/4 tsp fine sea salt
  • 2 1/2 tsp baking powder
  • 5 large eggs
  • 1 1/2 cups buttermilk
  • 2 1/2 tsp pure vanilla extract
  • Butter Cream:
  • 1 cup unsalted butter, softened
  • 8 cups powdered sugar
  • Small dash fine sea salt
  • 1/2 cup milk or cream, or to taste
  • 2 1/2 teaspoons pure vanilla extract
  • Other:
  • 5 tablespoons seedless blackberry preserves
  • 5 tablespoons seedless raspberry preserves
  • Fresh blackberries and raspberries for garnish

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Method

Preheat oven to 350 degrees. Spray three 8 inch round cake pans with shortening, or grease and flour. In a large mixing bowl, cream butter and sugar together until light and fluffy. Add eggs, one at a time, beating well after each addition. In a separate bowl, combine flour, salt and baking powder. First with a spoon, then with a whisk to aerate. Mix into wet ingredients, in 3 additions, alternating with buttermilk. Blend to thoroughly incorporate, scraping down sides of mixing bowl several times, then stir in vanilla. Pour batter equally into prepared cake pans and bake about 20 minutes, watching carefully during last 5 minutes to avoid over baking. Cake is done when a skewer inserted in center comes out clean. Cool layers on wire rack in pans for 10 minutes, then turn out onto rack, and cool completely before frosting. While cake is cooling, prepare butter cream. Place butter, half of sugar, salt, milk and cream mixture with vanilla in a large mixing bowl and beat until smooth. Add remaining sugar, a little at a time, until butter cream is of spreading consistency. If frosting is too thick, after all the sugar is incorporated, stir in a drop or two more of milk and cream mixture. When cake has cooled completely, center one layer upside down on a cake plate, with a dollop of butter cream in the middle of plate, to anchor the cake in place. Spread blackberry preserves over layer, leaving a 1/4 inch border around edge so preserves will not come into contact with butter cream when cake is frosted. Place a second layer on top of first, also upside down, then repeat process with raspberry preserves. Place remaining layer on top of second, right side up, then frost top and sides with butter cream. Garnish with fresh blackberries and raspberries.

 

Notes:

 

Number of Servings: 16

 

Submitted by: mlspeer3 ()

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